Clever Tricks With Jell-O

A series of tips from “Jack & Mary’s Jell-O Recipe Book” published in 1937


In context:
Gelatine, a protein produced from collagen extracted from the boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 1400s.

Gelatine was popularized in the west in the Victorian era with spectacular and complex "jelly moulds". Gelatine was sold in sheets and had to be purified, which was time-consuming. Gelatine desserts were the province of Royalty and the relatively well-to-do. In 1845, a patent for powdered gelatine was obtained by industrialist Peter Cooper, who built the first American steam-powered locomotive, the Tom Thumb. This powdered gelatine was easy to manufacture and easier to use in cooking.

Forty years later the formula was sold to a LeRoy, New York- carpenter and cough syrup manufacturer, Pearle Bixby Wait. He and his wife May added strawberry, raspberry, orange and lemon flavouring to the powder and gave the product its present name in 1897. Then in 1899, Jell-O was sold to Orator Woodward, whose Genesee Pure Food Company produced the successful Grain-O health drink. (part of the legal agreement between Woodward and Wait dealt with the similar Jell-O name.)
Text from Wikipedia, the free encyclopedia

Converting Tables For The Kitchen

post ill

I guess you English speaking people find the metric measurements just as confusing as I  find your ounces, pints and stuff so a couple of years ago I made a set of converting tables to make working from cook books in English. The tables are:

Oven settings
Pounds <-> kilos & grams
ounces<-> kilos & grams
UK ounces <–> kilos & grams
UK ounces <-> litre & decilitre
US ounces <-> kilos & grams
US pints (dry) <-> kilos & grams
US pints (liquid) <-> litre & decilitre

The jpg images might be hard to read, but on the page you’ll also be able to download the tables in pdf format.